A very good friend of mine is getting married this Fall who posed a wine pairing conundrum: which wine to serve? While there are endless possibilities, her situation had a couple of caveats:

1) The venue for the reception does not allow any red wine to be served, because the space is actually lined with white marble.
2) Oh, lamb is on the menu, so that white wine should pair well with that too…
3) … and there will be around 300 guests, so it has to have an excellent price to quality ratio.

The issue is a common one, I think, and we actually challenged ourselves in an office tasting two years ago that I wrote about on snooth, in which we paired whites wines with barbecue and red wines with fish … with great results. But on a value level (without compromising quality, of course), it poses another level of difficulty.

It is easy enough to find a white wine that behaves like a red wine–but only at a certain price point. Wines with great, red wine-like structure, like a Savennières or a Ramato-style Pinot Grigio from Friuli, are not inexpensive, typically starting at around $30 on the retail shelf. Not exactly ideal for a larger crowd of 300.

The solution came after brainstorming with many of my restaurateurs and retailers. More off than not, the answer that came back was Assyrtiko from Greece (pronounced Ah-sere-tea-koh).

And why not? They do serve lots of lamb in Greece, so why not choose a Greek white? Grown on the poor soils of a volcanic crater-island, Assyrtiko offers richness, minerality, smoky, haunting flavors, making it a wine that really does lend itself well to red meat (and it works, we had it with meatloaf last weekend to test it out). And there are several good ones on the market: Athina, Argyros, Gai’a, Sigalas. Try it for yourself. And if it piques your interest, you can find out more about Assyrtiko and other Greek wines here or in a recent article by Eric Asimov.

This week we had the privilege of having a Q&A and casual lunch with Greg Lambrecht, the inventor of the wine preservation gadget called Coravin that I blogged about last December. Since I have been using this device in the NYC market almost daily, I thought what else is there to know? Turns out quite a bit.

The story of its development is fascinating. Before inventing the Coravin, he invented lots of medical devices, such as better, more comfortable ways to administer chemotherapy to patients (and not surprisingly, many of these medical devices had needles). When his wife became pregnant with their second child, he needed a way to tap into his wine without committing to the consumption of an entire bottle. The approach in developing this wine saving device was truly scientific as well, with lots of trial and error. Nitrogen was apparently a runner up to argon, but at the five year mark of tasting control samples, the wines under nitrogen didn’t hold up. Under argon? No detectable difference between a new and ‘accessed’ bottle.

Our office wine room is littered with Coravin’d bottles that did not, in fact, stand the test of time. It was necessary to sample any bottle before taking it out (the latest turned bottle was a Dupont Tissanderot Mazis-Chambertin 1996, sigh). So here are some tips for how to have this NOT happen:

First, it is essential to clear the needle of air and/or wine before EVERY use, otherwise you are introducing oxygen to that bottle. You can watch a demonstration here.

Second, throw away the yellow needle and spout protectors. Keeping them on creates the perfect environment for microbial spoilage, which can also be transferred to the wine resulting in a slow death.

Lastly, besides Greg being so absolutely likable, there is still a lot of excitement about the Coravin and the product is about to go international. I even had a few of my buyers attend this seminar and they got to play with it first hand. Greg does admit that in his years of developing the product, he never even considered that his biggest supporters would be in wine distribution.

We all know the basic four when it comes to tasting: sweet, salty, sour and bitter. In fact, these four have been the unchallenged quartet since the days of Aristotle and Plato.

To this pantheon has now been added Umami (introduced in the 19th century), which is now generally accepted as the ‘fifth’ taste. Umami can most simply be described as savory, and is often encountered in the world of tasting saké. (Check out the Umami Information Center to learn more).

It is apparently MUCH more complicated than this, however. An article in today’s New York Times now suggests there may be way more than five, for example: “fattiness, soapiness and metallic”. Scientists now not only recognize additional receptors on the palate previously unknown, but also that there may be additional receptors in the intestine. Moreover, the majority of these taste receptors are operating on an unconscious level. This has helped us steer clear of poisonous foods as well as to recognize what is nutritious. Based on these tastes, we are either “thrilled or repulsed”.

It’s a fascinating topic, and humbling to know how little we understand about taste. And now off to breakfast!

Wine consumers in New York should be aware of what is happening in Albany right now that could greatly affect the cost and choices of the wines they can drink. The legislation is called ‘At-Rest’ and it means that wine needs to be warehoused in New York state at least one day prior to sale to restaurants and retailers. The problem is that all mid- and small-size distributors warehouse their wine in New Jersey, which is closer to the port where wine arrives from abroad. Only the two largest distributors, Southern and Empire warehouse in state, and so no surprise, they are the ones pushing hard for this bill. In fact, they have collectively donated more than $500,000 to Governor Cuomo and Senator Jeff Klein (and a few others up north) to get this nonsense passed. Why? Because they want to crush the competition, and they will do so by any means in order to increase their own profits.

This is a bill that solves nothing but could be detrimental to many. Not only will many of the smaller guys potentially go out of business (my company included), but consumers can expect far fewer choices at much higher prices, as much as $7 a bottle! It has all the makings of a fairy tale, in which a big bad wolf with sharp fangs preys on innocent grandmothers, but it is indeed a very real threat.

So what can you do to bring about a happier ending? Go to Stop the Cork Tax and tell Albany to put ‘At-Rest’ to rest, for good.

Do you have a Savvy Drinker in your life? Here are some fun gift ideas that are a little off the beaten path:

1. Hario Mizudashi Cold Brewer (ritualroasters.com), $25. This slow, cold brewer takes about 18-25 hours per batch, but for those who don’t mind the wait, it delivers a rich, low acidity cup of chilled joe that is perfect for cocktails–or when summer comes back–iced coffee!

2. DIY Cocktail Bitters Kit (uncommongifts.com), $30. A perfect gift for the mixologist that likes to start from scratch, seriously. Geeky enough for the aficionado but easy enough for the novice, this kit as everything you need to make your own artisanal bitters.

3. Tea Infuser Travel Mug (momastore.org), $20. It’s high time that the tea drinker was also considered for needing beverages-on-the-go. Simply add your tea into the the double-walled diffuser, and hit the road while your tea steeps. This elegant cup was featured in MoMa’s 2010 exhibit “Counter Space”, which focused on items that revolutionized the kitchen. BPA free, microwave OK, dishwasher safe, all good things.

4. Wrought Iron Handbag Wine Cork Art Cage (homewetbar.com), $26. Are homeless corks taking over your life?? Here is an artful home for them, though admittedly more for the ladies. But don’t worry guys, you can also get one in the shape of a boot, bottle or … slot machine?

7. Rabbit Wine Stoppers (containerstore.com and elsewhere), $5 each. These colorful wine stoppers preserve what you can’t finish in that bottle (if that ever happens!). May not be exciting in their own right, but paired with a bottle of that favorite something, it makes a deliciously practical gift.

8. Letherbee Malört (slopecellars.com), $38/Liter … but also available in 200ml flask size for under $30. Swedish for wormwood, this obscure liqueur from that beloved Chicago trio has been getting a lot of attention for its range of flavors, and not always pleasant ones! So give that hardcore mixologist in your life the “Malört face“, the perfect gift for those who savor the more unusual things in their glass …

9. Whiskey Stones (thinkgeek.com), $20-30. Want the chill of ice in that drink without the dilution? These soapstone (mined in Vermont) cubes manage just that and travel well in the carrying bag, included. Your choice of package of 9 or 18.

10. And finally, the World Atlas of Wine (iTunes.apple.com), $25. This comprehensive tome from wine superstars Hugh Johnson and Jancis Robinson now comes in an interactive version for the iPad. For me, the best parts are the maps of all wine regions, which include not only topographical detail of all appellations but also locations of key producers. And so much easier to carry around than the physical book!

Please share any other ideas for the holidays … and good luck with the shopping!

Critics rave about the 2005 vintage in the Rhône Valley and the 2010 vintage in Chablis, but how about that 1700 BCE vintage in the wine region of Canaan? The New York Times reported a few weeks ago that the world’s oldest wine cellar had been discovered at the Tel Kabri site in northern Israel. The findings were on a palatial scale, as archaeologists unearthed around forty large amphoras that had traces of acid associated specifically with wine–the equivalent of 3000 bottles of red and white wine! This is the largest and oldest cellar found to date, and it may not have been the only cellar in this Canaanite palace.

But perhaps more impressive is that this ancient culture seems to have had a taste for an early form of glühwein (pronounced GLOO-vine): wine mixed with flavorings such as honey, cinnamon bark, mint and juniper berries (maybe that vintage wasn’t actually very good!). Sadly the building and presumably its inhabitants were destroyed by ‘some violent event’ but glühwein certainly lived on, although it is now more commonly associated with the Austrians and Germans — especially around the holidays. You can still make it today by following this simple recipe, and when you do, raise a glass for those ancients!

The holidays came early this year with my purchase of an exciting new gadget called a Coravin, a new wine preservation system. This is a small device you can use to tap into a wine without removing its cork, that is, it’s as though the bottle has never been opened. This clever tool was innovated by Greg Lambrecht, a man who just wanted to have a glass now and again without needing to consume the whole bottle. It is also a useful tool to test whether that special wine is now ready to drink (maybe it needs a few more years?). You can now sneak a taste and eliminate the guesswork.

While it was designed for the wine collector, I believe it has had an even greater effect on the wine industry itself. For my part, I can sample high end wines to my retail and restaurant accounts without worry (and therefore sell more wine too). Prior to my purchase, I would never have dared sample that Dupont-Tissanderot Mazis-Chambertin 2006 without having at least twelve appointments! Now, no problem.

Sommeliers benefit because they can now pour a much broader range of wines without concern of spoilage. So in finer, more cutting edge restaurants, like Lafayette, it is now possible to find a high end wine like Châteauneuf-du-Pape or Côte Rôtie poured by the glass. Retailers, too, can also sample their customers on a wine before its purchase. This game-changing gadget has been affectionately nicknamed the ‘mosquito’, as there is indeed something a little vampiric about it!

Here is how it works:

You can use it on any bottle with a true cork, NOT screw cap and definitely not sparkling wine. Simply pull the needle down and clamp it around the neck of the bottle. The needle should be resting right on top of the cork, and there is no need to even remove the foil or dressing.

Once fastened, push the needle into the cork. As the needle is quite sharp, it doesn’t require much physical effort to penetrate the bottle.

Hold the bottle upside down with the spout positioned over your glass and quickly press the button on the handle (it doesn’t take much, maybe a second). As wine leaves the bottle, argon gas goes inside the bottle in its place.

Once you upright the bottle again, the wine will cease to pour. While holding the clamp, simply pull the needle back out and the injected cork heals itself. The argon inside the bottle perfectly preserves the wine and has no effect on its flavor. You could ‘coravin’ (now also used as a verb) that wine to the last drop over a couple of years (or potentially longer) without compromising it … Brilliant!

The one drawback is the high price tag of $300 and, at $10 a pop, those argon canisters are not cheap either. Each argon canister is screwed into the handle base, a design not unlike a whipped cream canister, and each is good for about 60 one-ounce tastes or 7-8 generous glass pours. So it’s really NOT ideal to use it on a bottle you intend to finish that evening (or even the next day) and certainly not on a wine under $15. But if this sounds like the right tool for you, find out more about it here.

There is only one real rule: If you like a food and wine pairing, it works. If peanut butter and Sauvignon Blanc tickles your fancy, go with it. Simple as that! (But you might want to get friends something else to drink … )

In fact, there are some simple ‘guidelines’ that can help you navigate this complex, often daunting, task of wine and food pairing. And knowing some of these basics can also get you away from that old adage that you can serve only white wine with fish and red wine with meat. One has far more options than that.

Here they are:

ONE: PLACE. Is there a traditional food for that wine region? Chances are high the local wine will go very well with that! Oysters with briny Muscadet sur Lie, elegant Pauillac with roast lamb, Chianti with pasta e fagioli …

TWO: STRUCTURE, or how the wine ‘feels’ in the mouth. This gets into the real ‘science’ of food pairing, and includes acidity, sweetness, weight (or body), tannins.

This week I had the pleasure of pairing up with Jordan Zimmerman, the Education Director at Murray’s Cheese, for a consumer event at City Winery. My job was to select Greek wines; hers was to find the right cheese for each one. All the results were amazing, but here are three of my favorites and why they worked:

Pairing one: TEXTURE
The Wine: Moraitis Sillogi 2010. A blend of Assyrtiko and Malagousia from the Cycladic Islands, with crisp acidity and notes of honeydew melon, ripe apples, white pepper and a hint of minerality.
The Cheese: Hudson Flower: Sumptuously creamy sheep’s milk cheese from upstate with a bloomy, herbaceous rind–lemon thyme, marjoram, rosemary and more.

What worked? The zesty brightness (ie. acidity) of the wine harmonized perfectly with the dense, almost buttery texture of this cheese. Wines with higher acidity tend to refresh the palate when eating richer, fattier foods. In the same way, sparkling wines achieves the same effect: bubbles and paté, anyone?

Pairing two: BALANCE
The Wine: Semeli Mountain Sun Red 2010. A mainland red from the Peloponnese made entirely from Agiorgitiko. Bright notes of ripe, dark cherry, plum and a hint of mocha with a spicy finish and although this isn’t a big wine, it does have some tannic backbone.
The Cheese: Ossau-Iraty Vieille. A granular cheese from the Pyrenees with rich, nutty and grassy flavors.

What worked? This pairing worked because this wine and cheese were balanced in both weight (eg non-fat milk versus half and half) and intensity of flavors. Neither was overpowered by the other.

The Cheese: Madaio Calcagno. Made from the milk of sheep grazing on Sardinian wild herbs and aged in stone caves in Campania– a truly Mediterranean cheese– with a wealth of flavors.

What worked? These wines achieved balance in the broad flavors and level of complexity. Flavors can be either complementary (matching citrus notes with fruit in a salad) or contrasting (chutney and roast tenderloin). For this pairing the intertwining flavors really elevated the sensory experience.

All this said however, any wine and cheese pairing is successful if you like it. And when it comes to pairing, the fun is in the trial and error… Even a bad match can be educational!

Greek wines have been around for a long, long time… some 4,000 years to be sure! Greece (aka ‘the land of the wine-dark sea’) is not only responsible for spreading the vines throughout its colonies in Europe beginning in the 8th century, but also for ‘democratizing’ the drink and making it a social (rather than strictly religious) beverage. That said, upon mention of Greek wines, many still only think of ‘Retsina’ (traditional wine aged in pine resin) and this is usually followed by running and screaming to the hills.

So despite its illustrious beginnings, the modern Greek wine industry had a lot of catching up to do since ancient times, but since the 60’s and 70’s, it has caught up quickly. Today Greece offers wines that are incredibly food-friendly because of the zesty acidity in both white and red wines AND at excellent value.

Moreover, it’s a wine adventurer’s dream: there are over 300 grape varieties that are indigenous to Greece to explore. Unfortunately, many people are intimidated by all these impossible-to-pronounce grapes and wines, so they tend to shun them altogether. If by chance you fall into this camp, there is help. Here are four grapes to help you get started:

1. Moschofilero (moss KOH feel air oh): A pink-skinned variety from mainland Greece known for floral, grape-fruited and citrus white wines (still or sparkling). It is similar in aromatics to the grape Muscat.

3. Agiorgitiko (aye YORE yeh tee koh): This is the noble red of mainland Greece in Nemea (where Hercules killed the lion) and is responsible for wines that range from lighter and fruity (but still with tannic grip) to deeper and more brooding flavors. The name is actually a corruption of ‘St. George.’

4. Xynomavro (zee NOH ma vroh): This northern Greek grape translates as ‘bitter-black’ but don’t let that scare you, it’s delicious and often described as a cross between Pinot Noir and Nebbiolo.

If these four grapes whet your appetite (and I think they will), you should check out the New Wines of Greece website, it’s packed with information … Happy exploring!